The Old Spaghetti Factorys Meatballs Recipes

COPYCAT OLD SPAGHETTI FACTORY MEATBALLS

Steps:

• Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees F. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice.

OLD SPAGHETTI FACTORY SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425°F. Lightly oil a jelly roll pan. Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
• Break egg into 3-qt. bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
• Using a medium sized ice cream scoop, scoop out a portion onto prepared pan. Form each meatball by rolling in palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball). Pour 1/4 cup water into pan.
• Place in oven and bake for 15 minutes. Remove pan from oven and loosen meatballs from bottom with a spatula. Return to oven an additional 10 minutes, or until cooked through. Drain pan.
• Heat the spaghetti sauce in large skillet. Add meatballs and simmer 2 minutes. Serve over pasta.

THE OLD SPAGHETTI FACTORY'S MEATBALLS RECIPE

Steps:

• Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3-quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium-sized ice cream scoop, scoop out a portion onto a lightly oiled jelly-roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice. This recipe yields ?? servings.

FOOD NETWORK'S OLD-FASHIONED SPAGHETTI & MEATBALLS

Steps:

• To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
• Preheat oven to 350°F Coat a rack with cooking spray and place it over a baking sheet lined with foil.
• Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
• To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a pan. Add the sauce to meatballs and simmer, covered, for 20 minutes. Stir in basil (or parsley).
• Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

OLD FASHIONED MEATBALLS & SPAGHETTI

Steps:

• Combine ingredients for gravy; set aside.
• In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
• In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
• Form mixture into 1 1/2 inch balls.
• Heat oil in a large frying pan and brown meatballs.
• Drain on paper towels.
• Add meatballs to gravy.
• Add 1/4 cup parmesan cheese to gravy.
• Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
• Serve over cooked spaghetti.

MY BEST SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
• In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
• Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

OLD-FASHIONED SPAGHETTI AND MEATBALLS

Steps:

• Combine first 4 ingredients in medium bowl. Season with salt and pepper. Form mixture into 1 1/2-inch-diameter meatballs. Heat oil in heavy large skillet over medium-high heat. Add meatballs in batches (do not crowd) and cook until brown on all sides, about 8 minutes.
• Meanwhile, warm Marinara Sauce in heavy small saucepan over low heat. Pour sauce over spaghetti. Top with meatballs. Serve immediately, passing additional Parmesan separately.